1,436 easy and fully explained recipes, with 66,216 photos and 78 videos

Salad lyonnaise

Salad lyonnaise conjures up the cuisine of the French city of Lyon and the region around: traditionally a salad of dandelion leaves with croutons, lardons and poached eggs.

Here is a slightly simpler version with shredded lettuce instead of dandelions.

20K 3.8/5 based on 6 reviews

Last modified on: December 29^th 2021

Keywords for this recipe:

For 2 people, you will need:

1 1 slice bread
2 ½ lettuce
3 parsley
4 ½ tablespoon oil
5 100 g small pieces of bacon
6 French dressing (vinaigrette)
7 2 Poached eggs
Total weight: 408 grams

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

Metric weight Metric volumes

How long will it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
29 min.	13 min.	42 min.

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

Step by step recipe

Stage 1 - 5 min.

Cut 1 slice bread (here it's the good old traditional French baguette) into small cubes and set aside.

Stage 2 - 15 min.

Prepare ½ lettuce and shred. Put in a salad bowl with the chopped parsley.

Stage 3 - 8 min.

Pour ½ tablespoon oil into a small frying pan on high heat. When good and hot, add 100 g small pieces of bacon.

Fry until browned, stirring from time to time.

Stage 4 - 1 min.

Add the lardons to the salad, but keep the fat in the frying pan.

Stage 5 - 5 min.

Put the pan with the bacon fat back on the heat and add the bread cubes.

Fry until browned all over.

Stage 6 - 1 min.

Add to the salad bowl.

Stage 7 - 2 min.

Add the vinaigrette dressing and mix well.

Stage 8 - 5 min.

Reheat 2 Poached eggs (20 seconds in the microwave, for example).

Serve plated up (or "dressed"): a bed of salad with a poached egg on top (or 2 if you have a hearty appetite).

Stage 9

For an attractive effect, you can cut open the poached eggs just before serving so that the yolk runs over the salad, or leave this for your guests to do themselves.

Remarks

Ideally, aim to keep some warmth to the salad by adding the lardons and croutons while they are still really hot, then serve immediately.

If you do find some young, tender dandelion leaves, lucky you! Try adding them to your salad instead of lettuce for an authentic taste of Lyon.

Keeping

Should be eaten as soon as possible while the croutons and lardons are still crunchy.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
922 Kcal or 3,860 Kj	94 gr	576 gr	89 gr
46 %	36 %	54 %	14 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
226 Kcal or 946 Kj	23 gr	141 gr	22 gr
11 %	9 %	13 %	3 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
461 Kcal or 1,930 Kj	47 gr	288 gr	45 gr
23 %	18 %	27 %	7 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Gluten, Sulfites, Mustard, Egg

How much will it cost?

For 2 people : 2.50 €
Per person : 1.25 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Small pieces of bacon: You can get more informations, or check-out other recipes which use it, for example: Vol-au-vent, Crispy spinach rolls, Chicken pie, Bacon rolls, French-style peas, ... All
	Poached eggs: You can get more informations, or check-out other recipes which use it, for example: Eggs Arsène, Fried bread with leek and poached egg , Eggs Benedict , Eggs meurette, Poached eggs with spinach and Comté milk, ... All
	Bread: You can get more informations, or check-out other recipes which use it, for example: Eggs meurette, Melting Epoisses on toast , Grilled ham and bechamel sandwiches, Warm autumn salad, Tartine du pêcheur , ... All
	Oil: You can get more informations, or check-out other recipes which use it, for example: Rémoulette dressing, Mayonnaise, Duo of slow-cooked pork, French toast "cordon bleu", Pan-fried potatoes, ... All

Other recipes you may also like

Natural leaven

Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
1.7M 304.0 7 days 15 min. April 3^rd 2020

How to heat milk without it catching on the bottom of the pan

Very often when you heat milk in a saucepan, it forms at the bottom of the pan (especially if the milk boiled) a sticky and brown bottom of milk that burned and attached. To avoid this here is a very simple and very effective tip.
248K 24.2 1 min. February 21^th 2011

You should not beat egg yolks at high speed to start with

Note: We'll never share your e-mail address with anyone else.